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Transcript

Hello welcome back. In the last lecture we have studied the different aspects of probiotics, prebiotics and synbiotics. Their mechanism of action and other aspects. And in this lecture we will discuss the Functional Probiotic Foods. Different functional probiotic dairy foods available are probiotic yoghurt, probiotic yoghurt cream, probiotic dahi, probiotic lassi, probiotic shrikhand, probiotic ice-cream, probiotic kulfi and probiotic butter. These are the dairy based probiotic products, that are available in the market.

Now this is a flowchart which shows the preparation of the probiotic dahi. How to prepare the probiotic dahi. And it is produced commercially. Here I just want to show you like how it is prepared. Like milk and skimmed milk. We take skimmed milk and milk to maintain the total solid of a milk. We add the skimmed milk, and then second step is clarification, just to remove the any foreign matter is there. Then heating. Heating will be done at 90° temperature for 15 minutes. After that next step is cooling. And the milk is, will be cooled at 42° temperature. And the next step that is the important one, which will make it probiotic is the inoculation. We add the inoculation, that we say the starter culture of the probiotic, and the rate will be at 1%. And these probiotic cultures they are available at different places in which are maintained is their cultures, like National Dairy Research Institute, Karnal. CFTRI, Mysore, and other organizations also they have.

Then after addition of the starter culture, incubation will be there. The product will be incubated at 42° temperature, plus-minus 1 for 6-8 hours. And then the product will be there, that is probiotic dahi. The lowsheet is similar for dahi but the culture varies here. This is very important step. Then a very simple question that arises in my mind is, that why the dairy or milk based products, they plays the best role of a carrier for the probiotic strains or the probiotic micro-organisms. Lots of milk based fermented products are there, that I have mentioned earlier also; dahi, butter and the yoghurt and many more. What is the unique features of milk that we use it as a medium for the growth of the probiotics. There are many unique features of milk. It is a very complete nature’s food, that contain almost all the nutrients in a very balanced amount for the growth and survival of the micro-organisms.

And second important aspect is that generally the dairy products we store at very low temperature. And this low temperature is desirable and it will help to maintain the viability of the culture, viability of the live microbes. That is a one very great advantage of the dairy products to be used as food matrix for the probiotics. Then another important feature is that the probiotics milk contain a very diverse range of the therapeutic components and some prebiotics also. Bio-active peptides, they are produced by the probiotic bacteria, and milk is enriched with prebiotic; this lactulose and galactooligo-saccharides. They are naturally present. We are not added them from the outside source. They are naturally present in the milk. So that milk has the very unique properties or very unique features. And used as a best probiotic vehicle.

Then they have the good buffering capacity also, which increase the, milk is a good buffer, which increase the survivability. Then fermentation of the milk with probiotic mechanisms. They increases the vitamin B12, folic acid, biotin, conjugated linoleic acid content also. Here the unique features of the dairy products as a food matrix for the probiotics has been discussed. In case of yoghurt or dahi, like it contains whey proteins. Whey proteins are there. And these whey proteins, they increase the viability of the probiotics. Viability of the probiotics, because they have the prebiotics also. And almost all the nutrients that are required for the growth of the probiotics. If we will see cheese, it is high pH, fat, solids, buffering capacity and low oxygen. All these things are desired for the growth of the probiotics.

Then come to the ice-cream that is a frozen product. And ice-cream has high pH near about 5.5 to 6.5. And this pH increases the survivability of lactic cultures during the storage. Then milk chocolates. It has higher total solids and lipids. And these total solids and lipids, they provide nutrients for the growth of the probiotics and they give protective effect to the probiotics, because they are providing them the food for their survival, so they provide the protective effect.

Now probiotics has so many advantages, we should know the availability and which are the players in the market who are producing or preparing these probiotic foods. Let’s have a look.

• Nestle has launched Actiplus Probiotic Curd. It is available in the market.
• Mother Dairy, Nutrifit probiotic drink.
• Mother Dairy has also launched B-active probiotic curd.
• Yakult, probiotic drink is available.
• And Amul has launched probiotic ice-cream. Here Amul is the main market player. And Amul was first to introduce, this dahi, that is known as Prolife ice-cream. Profile ice-cream in 2007. And curd and lassi are also available of Amul company. Then flavored biotic yoghurt has also been launched by Amul. Then probiotic ice-cream and chocobar is also available.
• Then Heritage Foods, they have introduced their product, that is probiotic curd.

There are various institutes that are engaged in the probiotic research in India. And very famous, very popular one that is

• Central Food Technology & Research Institute. That is CFTRI, Mysore.
• NDRI, Karnal(Haryana). National Dairy Research Institute.
• Then Institute of Microbial Technology, Chandigarh.
• And NDDB that is, National Dairy Development Board, Anand(Gujarat)
• And Nestle Pvt Ltd, Panipat(Haryana), India.

So there are many research institutes who are very active in this preparation of this kind of products, as well as they are maintaining the cultures also for the probiotics and other related products.

Thank You.